{"created":"2023-05-15T09:31:09.270629+00:00","id":178,"links":{},"metadata":{"_buckets":{"deposit":"8084f060-86b7-4ce3-bf58-f0ffc43f1484"},"_deposit":{"created_by":3,"id":"178","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"178"},"status":"published"},"_oai":{"id":"oai:fukuchiyama.repo.nii.ac.jp:00000178","sets":["1:22:24"]},"author_link":["204","203","206","205"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"41","bibliographicPageStart":"25","bibliographicVolumeNumber":"31","bibliographic_titles":[{"bibliographic_title":"京都短期大学紀要"},{"bibliographic_title":"Bulletin of Kyoto Junior College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"小麦グルテンタンパク質の製パン過程における重合および脱重合をラウリル硫酸ナトリウム (SDS) に不溶の高分子グルテンタンパク質 (SDS-ISG) を定量することによって調べた。ドウ中のSDS-ISGはヨウ素酸カリ (KIO_3) レベルの増加とともに直線的に増加した。ドウを30℃でねかすと9ppm付近にピークが現れ、このピークはドウを180℃で焼成すると3ppmに移行した。これらの結果からグルテンタンパク質は低レベルの酸化剤により重合するが、高レベルでは脱重合し、高温で促進されることが示唆された。臭素酸カリ (KBrO_3) およびアスコルビン酸 (AsA) でも同様の結果が得られた。パン容積は焼成したドウ中のSDS-ISG量と正の相関性を示すが混ねつやねかしたドウ中のSDS-ISG量とは相関性はなかった。したがって、焼成時における脱重合が製パン性を決定すると考えられる。これまで酸化剤による脱重合は混ねつ時におけるSH/SS交換反応や shear force によるSS結合の切断、分子内SS結合の形成などで説明されてきたが、著者らはグルテンタンパク質の特異な性質にその原因があると考え混ねつせずに調製したグルテニンタンパク質を用いて酸化剤とその塩の効果を調べた。その結果、グルテニンタンパク質は低濃度のKIO_3またはKBrO_3でわずかに溶解度が減少するのみであるが、粘度はグルテニンタンパク質を2-メルカプトエタノールで還元したときの値まで著しく低下することが判明した。同様の結果は酸化剤だけではなくヨウ化カリ (KI) および臭化カリ (KBr) のような塩でも得られた。このことからグルテンタンパク質の脱重合は主に塩析による溶解性の減少によることが示唆された。以上の結果から製パソ性過程における酸化剤の効果を考察した。","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"7","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004266631","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"総説","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Review","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11910002","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13483064","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"京都短期大学"},{"subitem_text_value":"京都短期大学"}]},"item_3_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Kyoto Junior College"},{"subitem_text_language":"en","subitem_text_value":"Kyoto Junior College"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉田, 千秋"},{"creatorName":"ヨシダ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"203","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"桐村, ます美"},{"creatorName":"キリムラ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"204","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yoshida, C.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"205","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kirimura, M.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"206","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-05-12"}],"displaytype":"detail","filename":"KJ00004266631.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004266631.pdf","url":"https://fukuchiyama.repo.nii.ac.jp/record/178/files/KJ00004266631.pdf"},"version_id":"39ac03f8-925d-4b32-a100-70618bfa2b99"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"SDS-insoluble gluten","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Polymerization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Depolymerization","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Potassium iodate","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Potassium iodide","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Salting-out","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"酸化剤および塩による小麦グルテンタンパク質の重合と脱重合","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酸化剤および塩による小麦グルテンタンパク質の重合と脱重合"},{"subitem_title":"Polymerization and Depolymerization of Wheat Gluten Proteins by Oxidants and Salts","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["24"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-12"},"publish_date":"2017-05-12","publish_status":"0","recid":"178","relation_version_is_last":true,"title":["酸化剤および塩による小麦グルテンタンパク質の重合と脱重合"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T09:57:51.444478+00:00"}